Go ahead and grab a curry recipe. Just about any will do. If you’ve not got one handy, there’s a Keema Aloo here on this site that will work for demonstration purposes, open it in a new tab. Failing that, pop over to The Curry Guy’s site, he’s got hundreds (and they’re all winners, especially that Goan Sorpatel).
Look down the list of ingredients. Do you see ginger and garlic? Cool. Chances are if you look at the recipe you’ll be adding them at the same time and it’ll be roughly 2-3 cloves of garlic to 1″ of grated fresh ginger.
Here’s a time-saver, something that future you will thank you for…
Take 4 full heads of garlic, peel them, put the cloves into a blender.
Take a large piece of root ginger, peel it, chop it into 1″ chunks and put it into the blender with the cloves.
Add about a tablespoon of sunflower oil.
Transfer the lot into an air-tight container and store in the fridge.
Now when your curry recipe calls for 1″ ginger and a couple of cloves of garlic, add 1 tablespoon of this garlic and ginger paste instead.
Oh, and the smell you get when you open this pot to use it? Divine!